16ouncesCool Whip(see notes below for substitution)
chocolate syrup, caramel syrup and chopped peanuts(for garnish)
PREPARE THE CRUSTS:
Crush the graham crackers crumbs until they are very fine (I prefer to use a food processor!) In a medium bowl, combine the crumbs with the sugar. Drizzle in the melted butter and stir until incorporated. Divide the crumbs between two pie plates and press into the bottom and sides. Refrigerate 30 minutes while you prepare the filling.
PREPARE THE FILLING:
In a large mixing bowl, use an electric mixer to combine the cream cheese, powdered sugar and peanut butter until creamy. Stir in 3 of the chopped candy bars. Gently fold in the whipped cream with a rubber spatula just until mixed.
Divide the filling between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.
If you don't like to use Cool Whip, you may substitute 6 cups of stiffly whipped, sweetened cream.